Let me say this, even as a chef, I was intimidated by ramen. My desire to make something authentic, coupled with my inability to find the perfect noodles led to fear induced procrastination. A story I wrote for my blog sat in my drafts folder for over a year uncooked, unphotographed, hidden.

However, on one of those spectacular DC days where the sky is perfectly blue and the breeze is just right, I came across a little Japanese market on U Street with walls and walls of every ramen noodle variety you could imagine. It felt like a sign. I talked with the sweet little lady who owned the shop, confessing my ramen-making reluctance. I asked, what to add, how to cook, what to do. She answered each of my inquiries with a smile and a simple response, “what do you like?”

To make the broth, heat the canola oil in a large sauce pot. Add the ginger and garlic. Sauté for 3 – 4 minutes until fragrant. Add the chicken broth, chicken breasts, and kombu. Cook for 30 minutes until the chicken is cooked through and reaches a temperature of 160°F.

Remove the chicken and set aside. Strain the broth, discard the kombu, ginger, and garlic. Return the broth to the pot and keep warm over low heat while you prepare the toppings.

Cook the ramen in a separate pot according to package instructions. Drain and set aside.

To cook the eggs, place in a pot of water. Bring to a boil and reduce to a simmer. Simmer for 6 minutes for soft boiled eggs, 10 minutes for hard boiled. Plunge cooked eggs into ice cold water. Let cool and then peel them.

To assemble, slice cooked chicken, ladle broth into bowls, add noodles. Top with toppings and chicken.